March 25, 2015 - 3:18pm
Soaker question
So I love Hamelman's Seeded sourdough which has a cold soaker of flax (overnighted) and toasted sunflower and sesame seeds. His 5-grain levain has a warm/hot soaker of flax, sunflower, cracked rye and oats.
I'm not crazy about oatmeal in bread and want to use his seeded sourdough PLUS adding the cracked rye. Since the hot soaker he uses for the 5-G combines all the seeds/oats, I cannot extrapolate out how much water to use for the rye amount.
Anyone have any suggestions? 3:1? 2:1? I will overnight it w the flax.
Thanks in advance
hester
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The recipe calls for soaked oats (not meal) a big water absorber and gives moisture off during the bake. Eliminating it and the water it holds may change the crumb drastically.
Are you saying you want to substitute the oats for more cracked rye? You my find page 50 useful.
Will go look now. Sorry my post was so confusing. Basically I want to make his sourdough seed bread with the addition of cracked rye that is soaked.
Thanks